Mango & Blueberry Tiramisu Trifle

Prep Time
Cook Time


  • 4 Pearl Mangoes
  • 400g Perfection Blueberries
  • 400 grams sponge finger biscuits
  • 1/3 cup strong espresso, cooled
  • 1/3 cup kahlua, optional
  • 600 grams mascarpone
  • 2 x 300ml double thick cream
  • 1/2 cup caster sugar
  • 500 ml carton thick vanilla custard
  • 3 flake bars


  1. Cover the base of a 5cm deep, 22x28cm (base) slab pan or tray with sponge finger biscuits, breaking if necessary. Drizzle with half the combined espresso and kahlua.
  2. Carefully combine the mascarpone, caster sugar and cream together (don’t over mix or the mascarpone may split). Fold through the custard. Spoon half over the biscuits. Crumble over 2 flake bars. Top with half the mango and half the blueberries.
  3. Using the remaining biscuit, coffee and custard mixture, repeat the layers. Cover and refrigerate overnight if time permits, at least 4 hours. Cover and refrigerate the mango and blueberries until serving.
  4. Just before serving top with remaining mango, blueberries and flake chocolate. Serve.

Tip- You can use an 8-cup capacity trifle or glass bowl instead of slab pan.

Tip- If you're looking to make this alcohol free replace the espresso and kahlua with apple.